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Recipe for Marinated and Roasted Vidalia Onion Rings with Parmesan

There's nothing I love more than an ultra-easy recipe that produces a truly memorable dish, and this recipe is definitely one of those. I recently bought a big bag of Vidalia onions as part of a fundraiser, so I've been thinking of ways to use them. After I marinated some onions for the Greek Salad with Marinated Onions and Oregano, I had the idea of marinating and then roasting the onions. If you're a fan of carmelized onions, this dish has that same umami-laden flavor. Next time you're cooking something in the oven, try roasting some marinated sweet onions for a delicious side dish.

Vidalia onions come from Vidalia, Georgia, where the low sulfur soil produces sweet onions with a mild flavor. Only onions from Georgia can be called Vidalia onions, and the name is trademark-protected. Vidalia onions are my featured plant ingredient for Weekend Herb Blogging, hosted this week by Cinzia from Cindystar.

Vidalia onions are white with a slightly golden skin, and usually they're sold when they're just medium-sized.

After peeling, I sliced the onions into slices about 1/2 inches thick Try to make all the onions slices the same thickness, and separate onions into rings after slicing.

Let marinated onions drain well while you preheat the oven to 400 F. When oven is hot, arrange onions on a baking dish.

Roast onions for 30-40 minutes, turning every 10 minutes, or until onions are well-browned, especially on the edges. (I was cooking this in my toaster oven or I would have spread them out on the pan a bit more.)

Peel onions, cut in to slices about 1/2 inch (1.25 cm) thick, and separate into rings. Put onion rings into a large Ziploc bag.

In a small bowl, stir together balsamic vinegar, Spike Seasoning, and dried thyme. Whisk in olive oil. Pour marinade into plastic bag and let onions marinate in the refrigerator 4 hours or longer, turning a few times if you're home.

Preheat oven to 400 F/200 C. While oven preheats, drain onions in a colander placed in the sink. Spray non-stick baking sheet with olive oil or non-stick spray. Arrange onions on baking sheet, putting them in a single layer as much as you can.

Roast onions 30-40 minutes, turning about every 10 minutes. Onions are done when they are nicely browned, especially on the edges. Remove onions to serving dish, sprinkle with Parmesan cheese, season to taste with salt and fresh ground black pepper and serve hot.

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These look really great! I often do a similar thing with vidalias (or other sweet onions when I can't find vidalias), but I've never added parmesan, and that sounds like a great addition.

I grew up in North Florida and thought that vidalias were the standard type of onion for a while because they were so easy to find and were served at every restaurant. Boy was I sad to learn that this isn't the case everywhere! I eat a ton of them when I can find them, though, and just made stuffed vidalias last night :)

Oh duh, you can tell I was writing this last night after a stressful night of picking paint and carpet colors for my new addition! Sorry about leaving out the amount for olive oil. It's 1/4 cup olive oil, will add that right now.

This looks so good; I am craving good Vidalias. I am originally from south Georgia, and my family would bake them or microwave them with some butter and salt and pepper. This recipe makes me want some soooo badly!

I remember seeing this recipe and thinking it sounded wonderful. I love all things onion - I'm home from work on my lunch break and will slice and put in marinade before heading back to the office. Thanks Kalyn!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

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